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SAHINA

MAKES 24

Sahina, batter-dipped greens filled with ground split peas, are often sold along with Doubles (page 51) for breakfast. The traditional recipe makes use of dasheen/taro leaves, which are available in Caribbean markets, but you can substitute collard greens, which are about the same width and consistency if a little more bitter. More tender kale provides a lovely variation as well.

6 large dasheen/taro, collard, or kale leaves

Juice of 1 lime

2 cups dried split peas

2 cloves garlic, finely chopped

1 small onion, finely chopped

1 teaspoon ground turmeric

1 scallion, chopped

2 tablespoons flour

2 teaspoons coarse salt

Freshly ground black pepper to taste

1 cup canola oil

¼ cup Phoulourie batter (page 53)

Kitchen twine

1 Wash the leaves with the lime juice being careful not to tear them and set aside.

2 Cook the split peas in 6 cups of water for about 45 minutes, or until soft. Drain and grind in a food processor to a coarse meal about the consistency of couscous.

3 Pulse in the garlic, onion, turmeric, scallion, flour, salt, and black pepper. Slowly add enough water to make an easily spreadable paste.

4 Spread 4 tablespoons of the paste over each leaf, then sandwich 2 leaves together, paste sides facing. Roll the leaves into a long cylinder and tie firmly at both ends with kitchen twine, taking care not to tear the leaves.

5 Place a steamer basket or colander in a large pot, and add water to the base. (The water should not touch the bottom of the steamer basket.) Cover the pot and bring the water to a boil. Place the sahina in the steamer basket or colander and cover the pot. Steam for 15 minutes. Remove the rolls and cool. Once cool, slice the sahina into 1-inch rounds.

6 Heat the oil in a heavy-bottomed skillet or saucepan. Dip the sahina rounds in the phoulourie batter and drop into the hot oil in batches. Fry until golden brown on all sides. Drain on a plate lined with paper towels or a wire rack set over a baking sheet. Serve hot.